One of My Favorite Carrot Cake Recipes

One of My Favorite Carrot Cake Recipes

One of My Favorite Carrot Cake Recipes

I love carrot cake and this is one of my favorite carrot cake recipes. One of the things I like most about carrot cake is that I can make this ahead of time and it won’t lose its flavor or texture. It’s densely packed with toasted pecans and extremely moist. Brown sugar, cinnamon, ginger, nutmeg, and carrots provide the majority of the flavor. Ginger adds a delightful zing to the dish, but it isn’t overpowering. Although the cake is thick, each forkful is extra soft and lush.

When you make it ahead of time, the taste deepens and the cream cheese frosting seeps into the layers, making the bite much more tender.

You don’t need any fancy tools and you can make this quickly and easily. Not only is this the best carrot cake you’ve ever had, but it’s also a breeze to make.
carrot cake recipes
Common Ingredients for Carrot Cake Recipes

 

•    6 cups grated carrots
•    1 cup brown sugar
•    1 cup raisins
•    4 eggs
•    1 1/2 cups white sugar
•    1 cup vegetable oil
•    2 teaspoons vanilla extract
•    1 cup crushed pineapple, drained
•    3 cups all-purpose flour
•    1 1/2 teaspoons baking soda
•    1 teaspoon salt
•    4 teaspoons ground cinnamon
•    1 cup chopped walnuts

Directions

1.    In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
2.    Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
3.    In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
4.    Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. Here is a great cream cheese frosting recipe and tips.

How do I keep carrot cake fresh?

If your carrot cake has been iced and frosted with cream cheese frosting, keep it refrigerated. Your cream cheese frosting will melt and fall off the cake if left at room temperature. If your cake is uncut, it can be kept in the refrigerator for about a week uncovered. The icing serves as a barrier, keeping your cake fresh and moist. If your cake has been removed, cover it in plastic wrap or place it in a cake caddy to keep it secure. To help seal in moisture, cover the exposed areas with extra cream cheese frosting.

Unfrosted carrot cake must be refrigerated, unlike other unfrosted cakes that can be held at room temperature. Since the cake contains fresh carrots, it can mold if stored in a warm or humid environment. Cover your individual cake layers in plastic wrap until your cake has fully cooled. Put it in the fridge until you’re able to use it.

You can also freeze your unfrosted cake layers, cover them in plastic wrap first, then in aluminum foil to avoid freezer burn. Remove your layers from the freezer and loosen the foil when you’re about to decorate. Place in the refrigerator for at least 24 hours to thaw out. Allowing your cake to thaw at room temperature will result in it being mushy and falling apart.

If you use this recipe or if you have a recipe you’d like to share please post pictures below. We’d love to see it!

Originally posted 2012-11-02 15:32:42.

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